In the bowl of a stand mixer or a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until the mixture becomes frothy.

Add the melted butter, salt, and 3 cups of flour to the yeast mixture. Mix until a shaggy dough forms.

Gradually add the remaining ½ cup of flour until the dough pulls away from the sides of the bowl. Knead for 8-10 minutes by machine or 10-12 minutes by hand until the dough is smooth and elastic.

Place the dough in a lightly greased bowl, turning to coat. Cover with a damp kitchen towel and let rise in a warm place for 1 to 1 ½ hours, or until doubled in size.

Grease a 9×5-inch loaf pan with butter. Punch down the risen dough and turn it out onto a lightly floured surface. Shape into a rectangle and roll it tightly into a log. Pinch the seam and ends to seal, then place seam-side down in the pan.

Cover the pan and let the dough rise again for 45-60 minutes, until it crests just above the rim of the pan.

Preheat your oven to 375°F (190°C) towards the end of the rise.

Brush the top of the loaf with milk or melted butter for a soft crust. Bake for 30-35 minutes until golden brown and sounds hollow when tapped.

Turn the loaf out onto a wire rack to cool completely before slicing.